Bover-Cid S, Izquierdo-Pulido M, Vidal-Carou M C
Department of Nutrition and Food Science-CeRTA, Faculty of Pharmacy, University of Barcelona, Spain.
J Food Prot. 2000 Nov;63(11):1556-62. doi: 10.4315/0362-028x-63.11.1556.
Several combinations of an amine-negative Lactobacillus sakei strain, along with proteolytic Staphylococcus carnosus or Staphylococcus xylosus strains, were used to study the influence of mixed starter cultures on biogenic amine production during the manufacture of dry fermented sausages. Changes in pH, water content, proteolysis, microbial counts, and biogenic amine contents were simultaneously examined in a spontaneously fermented batch and in three mixed starter-mediated batches. A double-controlled microbial charge initially inoculated as mixed starter culture of L. sakei and Staphylococcus spp. (all amine-negative strains) drastically reduced tyramine, cadaverine, and putrescine accumulation. No production of other aromatic amines such as histamine, phenylethylamine, or tryptamine was observed in any batch. The polyamines, spermine and spermidine, were found in raw materials and their levels decreased slightly in the spontaneously fermented batch. No correlation between proteolysis and biogenic amine production was observed. The use of proper technological conditions favoring starter development and the use of the raw materials with good hygienic quality make it possible to produce fermented sausages nearly free of biogenic amines.
使用一株产胺阴性的清酒乳杆菌与蛋白水解性的肉葡萄球菌或木糖葡萄球菌的几种组合，来研究混合发酵剂在干发酵香肠制造过程中对生物胺产生的影响。在自发发酵批次和三个混合发酵剂介导的批次中，同时检测了pH值、水分含量、蛋白水解、微生物计数和生物胺含量的变化。最初作为清酒乳杆菌和葡萄球菌属（所有产胺阴性菌株）的混合发酵剂接种的双重控制微生物负荷，极大地减少了酪胺、尸胺和腐胺的积累。在任何批次中均未观察到其他芳香胺如组胺、苯乙胺或色胺的产生。在原料中发现了多胺精胺和亚精胺，其水平在自发发酵批次中略有下降。未观察到蛋白水解与生物胺产生之间的相关性。使用有利于发酵剂生长的适当工艺条件以及使用卫生质量良好的原料，使得生产几乎不含生物胺的发酵香肠成为可能。
